Nope - they did not colour my teeth - though I only had one. When I rolled the cookies, I was pretty impressed that they barely tinted my hands, and the colour washed out right away. It was made with the Wilton colour gel which comes in black. I just used a ginger nut snowball recipe because I thought the chopped ginger and nuts would add a bit of coal-like texture and sparkle when bit open - but any cookie that maintains a rounded shape would do. I contemplated doing it with a pfeffernusse recipe too - since it has anise flavouring, but it did not have the nut/chopped ginger texture to it (though it could if I played with it).

Cream together butter and sugar until fluffy. Add egg and vanilla and beat in to blend well. At this point I added the black colouring - I estimate that it was probably about 1/8th of a tsp of the gel paste, perhaps a bit more. Sift together 1 1/2 cup flour, the spices, nuts, and ground ginger. Add to sugar mixture and mix to blend, adding in remaining flour. Wrap dough in plastic and refrigerate until firm. Preheat oven to 350F. Roll into balls (after rolling in black sugar) and place on lined cookie sheet about 2 inches apart and bake for 12 minutes. If treating as traditional snowballs, rolling powdered sugar and cool on rack.

Nope - they did not colour my teeth - though I only had one. When I rolled the cookies, I was pretty impressed that they barely tinted my hands, and the colour washed out right away. It was made with the Wilton colour gel which comes in black. I just used a ginger nut snowball recipe because I thought the chopped ginger and nuts would add a bit of coal-like texture and sparkle when bit open - but any cookie that maintains a rounded shape would do. I contemplated doing it with a pfeffernusse recipe too - since it has anise flavouring, but it did not have the nut/chopped ginger texture to it (though it could if I played with it).

Cream together butter and sugar until fluffy. Add egg and vanilla and beat in to blend well. At this point I added the black colouring - I estimate that it was probably about 1/8th of a tsp of the gel paste, perhaps a bit more. Sift together 1 1/2 cup flour, the spices, nuts, and ground ginger. Add to sugar mixture and mix to blend, adding in remaining flour. Wrap dough in plastic and refrigerate until firm. Preheat oven to 350F. Roll into balls (after rolling in black sugar) and place on lined cookie sheet about 2 inches apart and bake for 12 minutes. If treating as traditional snowballs, rolling powdered sugar and cool on rack.